OK, now. Things are about to get serious up in here. It’s time that I introduce you to one of my favorite desserts ever. Yep. It’s that serious. This is one you can’t put away. I’m warning you right now. If you are on any kind of diet, consider it broken. If you have any willpower, it is going to be seriously tested. As the British author Oscar Wilde once said, “I can resist anything except temptation.” He may have been talking about this dessert, which is also British. It’s sticky toffee pudding time!
That’s right, kids. Pull down the shades. You don’t want to share this with anyone. Although I will admit that if you’re looking for a dessert to bring to a party, this one will make everyone swoon. But like I said earlier, this is naughty. So take off your Fitbit and put it in the dresser drawer where it can’t judge you.
Let’s just say that the British really know what they’re doing when it comes to dessert…and frankly everything, in my opinion. I’m a fan of the literature, the film, and isn’t the new princess just adorable? So this dessert is pretty timely. And it’s in American measurements! Woohoo. I spent a long time looking for a recipe that didn’t force me to use conversions. Some day I’ll have a kitchen scale, but it’s not this day. Thankfully, I found this recipe for sticky toffee pudding on Cinnamon Spice & Everything Nice , so we can all salivate together. So what exactly is sticky toffee pudding? It’s a deliciously rich date cake. When it comes out of the oven you poke it with a bunch of holes, then pour over a butter caramel sauce that tastes like something that should be smothered all over sticky buns. Then you serve this delectable treat warm with even more of that outstanding sauce drizzled over the top. Are we all on board with this yet? Serve with homemade whipped topping, if you want. But that’s totally optional. It’s sinful enough without. I’ll also just add that it goes perfect with a mug of tea.
I think you’re going to love this one. Don’t be surprised when you cry after realizing you’ve eaten the last slice. I might have. That’s all I’ll say. 😉
- For the pudding
- 2 cups boiling water
- 8 ounces pitted chopped dates (either fresh or dried)
- 1 tsp. baking soda
- 8 tbsp. unsalted butter, at room temperature
- 2 cups caster sugar (this is just superfine sugar. Pulse normal granulated sugar in a food processor a couple times to make the granules a little finer, then measure it up to to cups. Remember to measure after pulsing).
- 2 large eggs, at room temperature
- 3¼ cups all purpose flour
- 1 tsp. baking powder
- For the sauce:
- ½ cup unsalted butter
- 2¾ cups light brown sugar
- 1 pint whipping cream
- A half an hour before you make the pudding, place the chopped dates in a bowl, sprinkle them with baking soda, and pour the boiling water over them. Allow them to sit.
- Preheat the oven to 350 degrees F.
- Grease a 9x13 baking pan.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium until fluffy.
- Beat in the eggs, and mix until well incorporated. Scrape down the sides of the bowl if you have to.
- On a low setting, mix in the flour and baking powder until incorporated.
- Pour in the date/baking soda mixture and all of its liquid, and beat until the batter comes together without any pockets of flour.
- Pour the mixture into the pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- While the pudding is baking, make the sauce.
- Add sauce ingredients to a sauce pan and cook over medium heat.
- Bring the sauce to a boil for a minute or so, then take it off the heat.
- When the pudding comes out of the oven, poke all over the top of it with a toothpick.
- Pour about ⅓ of the sauce over the pudding. It will mostly sink in, but a little will stay on the top.
- Serve this pudding warm, drizzled with additional sauce.
- Keep the pudding and the leftover sauce in the fridge. Reheat slices and sauce in the microwave.
- This pudding reheats wonderfully.